Seaweed, ginger and carrot salad from Plenty More (page 70) by Yotam Ottolenghi

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    This recipe is on p.58 in the US edition.

  • kirstin_fz9aio on March 29, 2026

    This is actually on page 58. Also I wasn't in the mood for seaweed and so didn't add that and it was still very delicious

  • Ganga108 on February 27, 2022

    This was the first time that I even heard of Sea Spaghetti and had to hunt it out. Eventually I found it online. This salad makes great use of it - Sea Spaghetti looks like dark fettuccine and has a similar texture. Perhaps it should be called Sea Fettuccine, to be more precise. It did take me some time to fall in love with it, but eventually I got used to using it and have quite fallen in love with it. If you are keen to try this recipe, but find it is impossible to find Sea Spaghetti, and if you have wakame in the pantry, use that. Or use any seaweed that you have or can find locally. You will just have to prepare it specifically for the type of seaweed, rather than cooking it as described in this recipe.

  • dinnermints on February 12, 2018

    Update: made this again using hijiki that we soaked in cold water for 30min = perfect (did NOT then cook the hijiki with the carrots; just drained it when it was ready). Apparently if you consume hijiki often in large quantities, it can be bad for you, but infrequently in small quantities seems to be no big deal (although I'd be happy to find an alternative). Used Persian cukes and didn't peel them, and you need at least two mangoes. Also used roasted peanut oil. So refreshing and delicious this time around! Five stars.

  • dinnermints on July 04, 2017

    Not going to rate this, because I clearly need more practice dealing with seaweed. Not only did I end up with large, flubbery pieces of seaweed (overcooked per O's instructions), but 1.5oz of seaweed ends up being a LOT when reconstituted. Next time I'd search specifically for sea spaghetti, and would maybe just soak it instead of cooking it. And would dry it more thoroughly; maybe roll it in a couple of dishtowels. I ended up having to drain it, and with that went a bunch of the vinegar/salt. Otherwise the flavor was good. Will try again sometime.

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